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–+ servings

The Ultimate Pear-Fig Tart

Course: pies, tart
Cuisine: French
Keyword: fig, pear, pies
Prep Time: 1 hour
Cook Time: 50 minutes
Make a day ahead: 0 minutes
Servings: 16 people
Calories: 290kcal
Cost: $18
Some of the best creations are born not from meticulous planning, but from happy accidents and the urgent needs of friends...

Equipment

  • 2 Tart ring 8-inch/20cm
  • 2 Baking trays
  • 1 Stand mixer
  • 1 Large skillet
  • 1 Pastry bowl
  • 4 deli containers
  • 1 Immersion blender
  • 1 Digital scale
  • 1 Offset spatula
  • 2 Piping bags
  • 1 Open star piping tip

Ingredients

Tart Shells

  • 2 each Blind baked tart shells Recipe
  • 350 g Almond cream Recipe
  • 200 g Bartlett pears
  • 200 g Figs

Caramelized Pears

  • 1 kg Bartlett pears
  • 30 g Raw sugar
  • 20 g Water or apple juice

Toppings

  • 600 g Ganache montée (Chantilly) Recipe
  • 1 kg Caramelized pears
  • 150 g Fig spread Recipe
  • 50 g Soft lemon jelly (optional) Recipe

Instructions

Preparing Tart Shells

  • Blind bake sugar dough tart shell for 15 minutes in a fan oven sets at 330ºF/160ºC. Remove pie weights, and let cool to room temperature. Pipe out the room temperature almond cream.

Preparing Fruits

  • Rinse pears, cut them in half and core. Cut each half into pear into 4 or 6 wedges. Slice figs.
    cutting pear into wedges
  • Arrange pears and figs clockwise into the almond cream. Gently press down the fruits.

Baking

  • Bake at 330ºF/160ºC for 50 minutes. Let cool. At this juncture, the pies can be kept frozen for up to a month for later events.

Caramelized Pears

  • Set your fan oven at 350ºF180ºC. Meanwhile, sprinkle raw sugar in the room temp skillet. Arrange pear wedges clockwise. Turn the heat on, and cook until sugar begins to smoke. Turn off the heat, and deglaze with water or apple juice.
  • Pop caramelized pears in the preheated oven and cook for 10 minutes. Remove from the oven and let cool completely.

Pear Spread

  • Take out about 200g of the caramelized pears and puree with your immersion blender.
  • Cover both pies with the pear spread.
  • Arrange eight of the remaining caramelized pear wedges over each pie (fat ends towards the edges). Keep pies refrigerated.

Bicolor Chantilly

  • Pipe some roasted fig spread strips inside the piping bag.
  • Whip chilled ganache montée to medium peaks, and fill up the prepared piping bag.

Montage

  • Pipe a generous rosette between each fruit.
  • Add dots of lemon gel. Garnish with mint leaves in desired.

Storage

  • This pear-fig tart can be stored in the refrigerator for up to 48 hours. Avoid freezing temperature.
  • Bon appétit!

Nutrition

Serving: 150g | Calories: 290kcal
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